Quick Vegetable Bibimbap01-02-2015StrongerTogether.coop6Servings25minutes<p>This makes a great pairing with a side of <a href="http://www.citymarket.coop/recipe/spicy-kimchee">kimchi</a>!</p>
1cuprice, brownmedium grain, uncooked2teaspoonsesame oildivided in half1teaspoonvegetable oil1cupcarrotcut into matchsticks2clovegarlicminced1cupzucchinicut into matchsticks0.25poundmushrooms, buttonthinly sliced6ouncespinachfresh4unitgreen onionssliced0.5poundtofubaked or fried, cut into 1-2 inch squares1cupcucumbercut into matchsticks2ouncemung bean sprouts1pinchsalt1pinchground black pepper6unitegg0.25cupKorean chili paste2teaspoontamari1tablespoonwater1teaspoonsugar1teaspoonrice vinegar0.5teaspoonsesame seeds<p>Start cooking the rice according to package directions. In a small bowl, mix together all sauce ingredients. In a wok or large skillet, heat the sesame and vegetable oil over medium-high heat. Add the carrots and stir-fry for 2 minutes. Add the garlic, zucchini, and mushrooms and stir-fry for another 2-3 minutes. Add the spinach, and stir-fry just until the spinach is wilted and tender, about a minute. Remove from heat and toss the vegetables with the tofu, cucumber, bean sprouts, and a pinch each of salt and pepper. Set aside vegetables, and fry 6 eggs over easy. To serve the bibimbap, place a scoop of rice in each bowl, top with some stir-fried vegetables, place a cooked egg on top and garnish with sliced green onions. Serve the sauce on the side for drizzling.</p>
<p>Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at <a href="http://www.strongertogether.coop">www.strongertogether.coop</a>.</p>